MONTEREY CHIPOTLE HASH BROWNS

Monterey Chipotle Hash Browns image

Creamy Monterey Jack and mild chipotle chiles in smoky adobo sauce jazz up refrigerated hash browns.

Provided by By Betty Crocker Kitchens

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 (20-oz.) pkg. refrigerated hash-brown potatoes
4 oz. (1 cup) shredded Monterey Jack cheese
1/2 cup sliced green onions
1 1/4 cups milk
2 chipotle chiles in adobo sauce, finely chopped
2 teaspoons adobo sauce from can
2 garlic cloves, minced
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

Steps:

Heat oven to 350°F. Spray shallow 1 1/2-quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well.
In medium bowl, combine all remaining ingredients; blend well. Pour over potato mixture; mix well.
Bake at 350°F. for 45 to 50 minutes or until potatoes are tender and top is golden brown.

Nutrition Facts : Calories 165, Carbohydrate 23 g, Cholesterol 15 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 270 mg, Sugar 4 g